Cooling Cups and Dainty Drinks by William Terrington (1869, p.178) — Terrington 1869
| 1 whole | lemon — lemon peel and juice | acid |
| 2 whole | orange juice | acid |
| 1 gill | sherry or brandy | base |
| 1 bottle | Soda water — soda-water | dilution |
| 2 whole | black currant leaves | other |
| 1 whole | horehound — horehound leaf | other |
| 1 2-pound lump | ice | other |
| 2 whole | mint — mint leaves | other |
| 1 bottle | sparkling Moselle | other |
- Infuse the black currant, mint, and horehound in the sherry or brandy until sufficiently herbed, then strain clear with pressure.
- Add the thin peel and juice of a lemon and the juice of two oranges.
- Put the mixture into a jug with the lump of ice, add the soda-water and sparkling Moselle, stir, cover, and serve.
Ice: 2-pound lump of ice
This is one of Terrington's richer aromatic Moselle forms, using a wider herb palette than many of the plainer cups.
The herb extraction is deliberately separated from the sparkling final assembly to keep the finished cup bright.